preparation method

In a pressure cooker add rice, moong dal, ginger, asafoetida and salt to taste.
Add 5 cups of water and cook till 3 whistles on high flame.Remove from fire and open the lid.
Heat ghee in a tempering pan.
Crackle cumin, mustard seeds, curry leaves and whole black peppers in this. Add the tempering into the pongal.
Heat some ghee in another frying pan and fry cashewnuts in this. Now add the fried cashew nuts into the pongal.
Now add the red chilli, coriander powder and tamarind pulp into the pongal.and mix well.
Serve the pongal garnished with fried cashewnuts.